Baked Bean and Cheese Tostadas

Beans (black, kidney, pinto), canned tomatoes, chili powder, and tortillas make Tex-Mex inspired meals quick to prepare on a weeknight.

202 calories | 26g carbs | 2g fat (0.8g sat fat) | 6g protein | 152mg sodium | 5g fiber | Serves 6


6 corn tortillas

1 (15 ounce) can beans (black, kidney, or red), with liquid

1 (15 ounce) can low sodium diced tomatoes, drained

1 tablespoon chili powder

½ cup cilantro, finely chopped (optional)

Juice of 1 lime

1 cup shredded cheddar cheese


Heat oven to 375 degrees.

Place the tortillas on a baking sheet and bake in the oven for a few minutes, then remove.

In a large bowl, combine beans, tomatoes, chili powder, cilantro (if using), and lime.

Top each tortilla with about ½ cup filling and sprinkle with cheese.

Bake for 5 more minutes until the cheese is melted.

Source: Jackie Schulz